Kelly Recipe Reviews (Pg. 1) - (10219618)

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Irish Cream Bundt Cake

Reviewed: Mar. 12, 2013
This is a wonderful, moist, flavorful cake. I used 1 cup of Bailey's Irish Cream coffee creamer in the batter in place of the 3/4 cup I.C. and 1/4 water. I also used applesauce instead of oil, 1 egg white, plus 3 eggs and toasted the pecans. I let the cake bake for 60 mintues and then sit in pan for 10 minutes before inverting onto a plate. As others suggested, I filled the the bottom of the bundt pan with 2/3 of the glaze and put the cake back in for an hour. I used the rest of the glaze for the bottom and sides. The cake is the perfect consistancy, taste and texture. The Irish Cream adds wonderful flavor without being over powerful. I can't wait to try many different flavors for this recipe.
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Banana Streusel Muffins

Reviewed: Sep. 3, 2010
I followed the recipe exactly, streusel melted all over and created a crust on top but still tasted good. For the second batch, I added more flour to the streusel mixture and it turned out better. Muffins did not have much flavor. Next time I may add more cinnamon.
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Oatmeal Raisin Toffee Cookies

Reviewed: Oct. 16, 2009
These cookies are the best. Everyone who tried them loved them but could not figure out what was in them to make them so great. I prefer oatmeal choc. chip vs. raisin cookies because of my giant sweet tooth but these have taken my old recipe's place!
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Easy, Cheesy Tortellini Bake

Reviewed: Jan. 21, 2009
Just made this for supper. Added 1 lb. hamburger, diced onion and extra pasta. My husband and boys loved it! It was so easy and so good. This would be great with any pasta. I will try penne next time.
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Butter Cookies V

Reviewed: Nov. 30, 2007
This recipe is better than the cookies in the blue tin from the grocery store! They are so easy and taste great! I froze them over night and cut them with a bread knife while frozen. It worked great! Roll them in colored sugar for the holidays!
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